Instructions: We mix a lb. of tofu with a tablespoon each of chile powder and cumin, and a
teaspoon of salt. Mash (or process) it all up and cook it over an extremely low light for about 3 hours, stirring occasionally, ending up with it so dry theres no sensible moisture and it seems to keep indefinitely without refrigeration. We grind it up and have what we think is a good meat substitute for pasta sauces, tacos/burritos, potato topping, or even mixing in slaws/salads.

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